Strawberry Pecan CakeUser Submitted Recipe
1 white cake mix
1 (3 ounce) package strawberry Jell-O gelatin dessert
1 cup vegetable oil
4 large eggs
1 cup angel flake coconut
1/2 cup milk
1 cup frozen strawberries in syrup (32 oz. container equals about 1 cup of strawberries once mashed and strained). Mash and strain thawed strawberries but reserve a cup of the syrup and discard the rest of the syrup.
1 cup pecans, chopped
Cream Cheese Frosting Ingredients:
1/4 cup unsalted butter
1 (8 ounce) package cream cheese (room temp)
1 teaspoon vanilla
3 cups powdered sugar
Mix dry cake mix with dry strawberry flavored jello. Add oil, eggs, coconut, and milk; and beat until well blended. Stir in mashed strawberries and pecans. Bake in 3 generously greased and floured 9-inch round layer pans at 350° for 25-35 minutes, or until cake tests done. Brush cooled layers with reserved juice (1-2 tablespoons per layer) and let set for about 15 minutes to allow cake to absorb syrup. I use a Cream Cheese Frosting for this cake (one of my favorite frostings).
In a large bowl, cream 1/4 cup of butter with cream cheese. Add powdered sugar, mixing first by hand until sugar is blended. Then add vanilla and mix with electric mixer until smooth and creamy.
Servingsno serving information available
no nutrition information available
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